Mama Kasey’s Banana Bread

Mama Kasey's Banana Bread
Recipe type: Bread, Dessert, Breakfast
“Mama Kasey’s” banana bread!!?? What a name! Well the name came from two different people and I loved the two combined. I had the opportunity to work with an amazing woman named Kasey who loved my banana bread. She told me to add it to my website and inspired me to get it on the website ASAP, so here it is!!! My mother is also a big fan of this banana bread and brings me ripe bananas just to make it for her so that’s where the name came from. This recipe is a healthy gluten free alternative and it is probably one of the best gluten free, grain free banana bread recipes I have ever had. Most people who have eaten this recipe would tell you they couldn’t tell the difference from regular banana bread with loads of sugar and white flour vs. this healthier option.
  • 2 cups blanched almond flour (I use Honeyville)
  • 1 tablespoon arrowroot flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 eggs
  • ¼ cup Sweet Leaf Sugar Leaf (or sugar equivalent)
  • 1 tablespoon raw or local honey
  • 2 small-medium very ripe bananas (1 cup mashed)
  1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda. Set aside.
  2. Place bananas in a food processor and puree. Set aside.
  3. In a smaller bowl, combine eggs, sugar, honey and stir in mashed bananas.
  4. Mix wet ingredients into dry.
  5. Scoop batter into a bread pan or make muffins and scoop batter one heaping ¼ cup at a time into lined a muffin pan or greased stoneware muffin pan.
  6. Bake at 350° for 15-18 minutes.
  7. Remove from oven, allow to cool.


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